Don’t these look amazing!! Well they are !! I had the honor of taking a class on French croissants at:
Maison Robert Fine Chocolates 5256 Peachtree Road Suite 110 Atlanta, Georgia 30341
I have taken so many classes over the years oh my I think my first classes were with Riches cooking school and the teacher was Nathalie Dupree…now wow that was so long ago. I have taken over 96 classes at Kitchen Fare for those old Atlantan’s that remember that place. Scott Peacock use to teach there when he was over at the Governors mansion years and years ago. I did love his classes he was fun and such a character and a wonderful southern cook. I have even taken classes at Le Cordon Blue in Paris just for the fun. I love to expand my knowledge in cooking and baking. I have taken them on so many different subjects and all kinds of food. Some of the classes are simply amazing and some I know a great deal more than the instructor …which is not good. Since I have been doing this for so long and have taken so many classes it seems to be more and more every place I go I am disappointed.
I love to go to Maisons just to get goodies when I am in the area and they said we have some classes ? huh I thought really I said to myself so I signed up and DANG they were amazing classes ~ I learned so much I did not know. They are so nice and helpful it is just like you are a part of their family…you will love them!! Go take one of their classes, they have several different classes they offer and they are so knowledgeable and so helpful! I was so impressed with the classes. There is a lot of work and time that is put into each class and it shows. Tell them I sent you.
Croissants
Measuring Dry Ingredients out by weight ~ 1lb + 2oz all-pur flour






- make dough
- add butter
- single turn
- double turn
- refrigerator
- single turn
- refrigerator
- single turn
- single turn
- refrigerator
- roll out ~ cut into triangles
- refrigerator
- roll triangles into finished shape
- proof
- egg wash
- bake
1 cup of warm water not over 110 degrees
have extra flour ready for flouring surface and dough
add 3 oz of eggs at room temperature to your dry mixture making sure
to put in center of flour/dry ingredients
adding most of the warm water
mix by hand ~ this dough will be really sticky add water if needed
mix dough until nice and smooth ~ adding water if needed
flour board well
add dough to the floured board making sure to get all dough from bowl
flour top of dough well
spread in flat square
starting from the middle of the dough roll up ~ then start again in the middle of the dough and roll down
doing your best to keep in a square shape roll up and down ~ starting each time in the middle, then across side to side once it is correct size 1/8 inch thick ~22X15 inches + or – a little
brush extra flour off dough
add your butter 10×10 square at this time, putting the butter in center of the dough
fold over the top
brush extra flour off
fold bottom up and brush extra flour off
fold over side ~ brush extra flour off
fold over last side ~ make sure under your dough there is enough flour you do not want your dough to stick to the board. You are making a package covering your butter completely with the dough.
roll ~ start in middle working your way out
turn and roll other way ~ starting from the middle and out
turn and roll ~ Turn and roll
keep turning and rolling, making sure to start in middle then to ends each time
roll up ~ down then side to side
roll until your dough is about 1/2 inch thick ~ 1/2 thumb nail thick
time to fold ~ 1st a single fold ~ like a letter fold one side brush
then fold the other side over
turn ~ then start rolling again
rolling from middle to the end keeping your shape
rolling up ~ middle ~ down then ~ middle side ~ middle other side
this time double turn fold
fold 3/4 almost brush then fold the 1/4 over
once that is done you will fold again into 1/2
this time fold in half
Roll out a little until it is a small square put on a baking pan sheet and cover with plastic wrap.
put in refrigerator for at least 1 1/2 hours ~ 2 hours
flour board well ~ get dough from refrigerator ~ roll out same way
this time do a single turn fold
over night in refrigerator ~ covered in plastic wrap well ~ so not to dry out
next day ~ put dough on a well floured board
the dough should be nice and soft, flour before rolling
roll from middle 1st to end
there will air in dough pops~this is okay
start in middle then other side ~ middle side ~ middle other side
roll out up then down ~ still starting in the middle each time
roll side to side
once you have your dough 1/4 ~ 1/8 inch thickness
brush flour off and this time it is a single turn fold ~ fold in 1/2
folding over completing a single fold
roll out again make sure you have enough flour on board so dough will not stick
turn and rolling out to the same thickness
trying to keep nice and square
single turn fold this time
completing the single fold
you will need a brush and a yard stick
See how many layers with each fold you have created these are going to be great!
rolling the same as before starting in the middle
wanting 13 1/2 inches wide it will end up being about 29 inches long. Marking your dough so you will be able to cut it evenly.
brush all excess flour off your dough
cut in strips using yard stick to keep nice and straight ~ sharp knife is a must here!
cut off extra
filp one on the other, trimming to make nice and even
cut strips into 6.5 inches wide ~ 29 inches long ~
triangles are about 3.5 inches – 4 inches at top and weighing about 1.5 oz each cut all the way down the dough
cutting each all the way down the strip
put back on sheet pan cover and let rest 20 minutes to one hour
take triangels roll
stretch end out
rolling making longer
curl in a moon shape
do not put to many
space out nicely
cover and proof
proofing once proofing is complete which should they should be double in size
brush with egg wash ~ egg beaten with a little water
Bake at 375 regular oven and 34o convection and eat….yummy!!
Aren’t they beautiful !!! Thanks Robert and Katia for such an amazing class. I will see you there either learning something new or eating something yummy!
THX !!! I love the pictures. They look beautiful.
Thanks…Anna